Lower Fat Easy Banana Cake

By SusieQusie on January 08, 2007

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Ingredients

3/4 cup nonfat milk
1 tablespoon lemon juice
1/4 cup light butter, softened
1/2 cup sugar, white
1/4 cup low-fat sour cream ( 1/4 cup unsweetened applesauce would probably work also)
1/4 cup Splenda granular
1/2 cup Egg Beaters egg substitute ( equivalent of 2 eggs)
2 cups bananas, overripe, mashed
1 teaspoon vanilla
1/2 teaspoon butter flavor extract
1 cup flour
1 cup whole wheat pastry flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350 degrees. Coat a 9"-X-13" baking pan with cooking spray.
Stir the lemon juice into the milk. Set aside.
In a large bowl, using an electric mixer, cream the butter with the white sugar.
Stir in the sour cream (or applesauce), Splenda & egg substitute. Add the bananas and vanilla & butter flavoring.
Sift the flours, salt, baking powder & soda together. Add them to the banana mixture.
Add the milk to the banana mixture, stirring just until moistened.
Pour batter into the prepared pan & bake for 50-60 minutes or until lightly browned & firm in the center.